the gateway device comes with the kit now? sonuvabitch! can it work with the existing kit that I have?
Home Cookin' The BBQ/Smokers/Smoked Meats Thread...
- Thread starter notbob
- Start date
the gateway device comes with the kit now? sonuvabitch! can it work with the existing kit that I have?
No clue. I'm still using the maverick
The 732
https://operationbbqrelief.org/
"Operation BBQ Relief is mobilizing assets and securing resources to address the impending destruction that currently is in the path of Hurricane Harvey. We are prepared to feed the first responders and people affected by this monster storm. However, we will need your help. Yes you. We will need volunteers and donations to fill the need that Harvey will cause. If you can give some time, we will need it. If you can give money or donations in kind, we need that too. Please click on the link and give whatever you can. We appreciate and respect your time and money.
Donate: https://operationbbqrelief.org/apis/volunteer/donation "
"Operation BBQ Relief is mobilizing assets and securing resources to address the impending destruction that currently is in the path of Hurricane Harvey. We are prepared to feed the first responders and people affected by this monster storm. However, we will need your help. Yes you. We will need volunteers and donations to fill the need that Harvey will cause. If you can give some time, we will need it. If you can give money or donations in kind, we need that too. Please click on the link and give whatever you can. We appreciate and respect your time and money.
Donate: https://operationbbqrelief.org/apis/volunteer/donation "
K
Krussadams
Lurker
So I got a craving for some kalua pork. Picked up a sizeable 8.5 lb pork butt, some Hawaiian sea salt and some banana leaves. Away we went...
Ready to start:
Scored and salted:
Ready for wrapping:
Wrapped and fit to be tied:
All tied up with somewhere to go:
Foiled again:
Threw it into the smoker at 225?, no smoke for now since it's foiled. I'll unwrap it when it hits 160? or so and start the mesquite pallets and pull it at 190?. I expect this to go for anywhere from 10 to 14 hours. Let it rest an hour or so and get to shredding.
Some interesting things I picked up while reading up on this:
It's amazing how many people think kalua pork includes Kahlua liqueur in some way. I read posts by some that took a legit kalua pork recipe and added Kahlua (and a bunch of other crap) to it when they weren't satisfied. Kalua pork is nothing more than pork, salt, smoke and time. Traditionally, it's hit with red alaea sea salt, wrapped in ti leaves, then cooked in an underground pit fueled by kiawe wood. I went with regular sea salt as my local 99 Ranch didn't have the red. Ti leaves and kiawe are not easy to find over here, so I went with banana leaves and mesquite (a cousin of kiawe).
I think a lot of dissatisfaction I read about was due to palate. Most folks smoking pork butt are coating it with a rub, smoking, pulling and maybe soaking it in some sauce. The flavor of the pork can get masked that way, so when you do nothing but salt, smoke and time, it's just the pork. Probably one of the purest expressions of it, but an unusual taste for most. But me...I adore good kalua pork.
Ready to start:
Scored and salted:
Ready for wrapping:
Wrapped and fit to be tied:
All tied up with somewhere to go:
Foiled again:
Threw it into the smoker at 225?, no smoke for now since it's foiled. I'll unwrap it when it hits 160? or so and start the mesquite pallets and pull it at 190?. I expect this to go for anywhere from 10 to 14 hours. Let it rest an hour or so and get to shredding.
Some interesting things I picked up while reading up on this:
It's amazing how many people think kalua pork includes Kahlua liqueur in some way. I read posts by some that took a legit kalua pork recipe and added Kahlua (and a bunch of other crap) to it when they weren't satisfied. Kalua pork is nothing more than pork, salt, smoke and time. Traditionally, it's hit with red alaea sea salt, wrapped in ti leaves, then cooked in an underground pit fueled by kiawe wood. I went with regular sea salt as my local 99 Ranch didn't have the red. Ti leaves and kiawe are not easy to find over here, so I went with banana leaves and mesquite (a cousin of kiawe).
I think a lot of dissatisfaction I read about was due to palate. Most folks smoking pork butt are coating it with a rub, smoking, pulling and maybe soaking it in some sauce. The flavor of the pork can get masked that way, so when you do nothing but salt, smoke and time, it's just the pork. Probably one of the purest expressions of it, but an unusual taste for most. But me...I adore good kalua pork.
K
Krussadams
Lurker
So I woke up at about 7 this morning, and found the internal temp was at 170?. So I got up and got things together, and by the time I got out there it was up to 174 ?. I opened her up and threw in the mesquite pellets and let it go. Went to do the lawn, and checked on the temp every now and then. It had reached 178? briefly, then dropped to 174? and held there for quite a while. So I finished up the lawn and went back there and by that time it was back up to 178?. I checked it with an instant read and that showed 181?, so I pulled it (~10:30) before it dried out too much.
Brought it in, wrapped it in foil and let it rest in the oven for about an hour and a half. Then I pulled it out to shred. Bone came out clean, but not super easy. A little tough on the outside in one or two spots, but not bad. Only problem was that when I pulled it from the smoker, I found that the pellets had gone out. From the looks of it, maybe 5 or 10 minutes of smoke got through.
In any case, it shredded quite nicely, and I collected all the drippings in the smoker and added those back in and it tastes great. Maybe a tweak or two for next time, but all around not bad at all for just heat and salt...and the tiniest bit of smoke.
Opened and ready for the not smoke:
Ready to plate up:
Brought it in, wrapped it in foil and let it rest in the oven for about an hour and a half. Then I pulled it out to shred. Bone came out clean, but not super easy. A little tough on the outside in one or two spots, but not bad. Only problem was that when I pulled it from the smoker, I found that the pellets had gone out. From the looks of it, maybe 5 or 10 minutes of smoke got through.
In any case, it shredded quite nicely, and I collected all the drippings in the smoker and added those back in and it tastes great. Maybe a tweak or two for next time, but all around not bad at all for just heat and salt...and the tiniest bit of smoke.
Opened and ready for the not smoke:
Ready to plate up:
I'm pretty sure i have asked this before, but where are you guys getting wood these days? I wanted to get away from the Lowes, Home Depot stuff. I was thinking of trying this place https://fruitawood.com/ but the quantities are a little larger than i would like.
The commercial stuff is kiln dried to prevent mold during shipment and what not. This process takes out too much moisture and supposedly you lose a lot of the flavor as well.
beedee
4th Line Rabble-Rouser
I forgot to post these pix a couple weeks ago. First time doing boneless chicken thighs, they came out pretty good. I put them in the oven for 15 minutes at 350 after I pulled them from my smoker to try to crisp them up a tad. This was my first time using the Weber Kick'n Chicken rub. It was alright, had a good kick to it, but I'm not so sure I'll use it again.
DRGinLBC
They're a finesse team.
Yup. I pull at 200 and wrap it in foil...then a towel. Toss it into a cooler until I'm ready to serve.
K
Krussadams
Lurker
This place sells air dried apple wood chips, five pounds for $7. Only apple chips available though.
http://www.royaloakfarmorchard.com/applewoodchips.html
moisture, no matter how little, begets mold.
anyway, here's a good read: https://bbq.tamu.edu/2016/01/07/seasoned-wood-for-smoking-barbecue/
grilled ice cream, anyone?
https://barbecuebible.com/2017/11/28/smoked-ice-cream-2/
https://barbecuebible.com/2017/11/28/smoked-ice-cream-2/
https://www.thermoworks.com/Classic...campaign=Mar2018-Classic-Thermapen-OpenBox-cs another discount sale on the Thermapen Classics. get one if you don't have one already.
